Strudel is a Viennese pastry filled with apples and raisins, spiced and sweetened with cinnamon and sugar. Variations abound and the classic pastry is made with home made paper thin dough, to make life a bit easier, I’ve used store bought filo pastry. It’s a winning dessert to have when the weather gets cold and you want to indulge in something warm and sweet. It pairs well with a good cuppa as well.
- 3 large Apples (Bramley/ Granny Smith)
- 2 tbsp Raisins
- 1/4 cup Walnuts (coarsely chopped)
- 4 tbsp Caster sugar
- Pinch of salt
- 1 tsp Ground cinnamon
- 4 tbsp Breadcrumbs
- 1/2 Zest of unwaxed lemon
- 95 g Butter
- 6 Filo pastry sheets
- 1 tbsp Icing sugar for dusting
- Wash, core, peel and quarter the apples. Preheat the oven to 180 C and line a baking tray with parchment paper.
- In a skillet, melt 50 g of butter. Mix in the apples, raisins, walnuts, sugar, cinnamon, salt and the zest of half a lemon. Cook the mixture for 10 minutes and add in the breadcrumbs. Remove from heat, transfer to a plate and let it cool.
- Melt the remaining butter. Place a large sheet of parchment paper on the kitchen counter. Place a sheet of filo pastry, brush the melted butter over the top. Layer with another filo sheet and repeat this process with the remaining.
- Now pile the apple filling onto a third of the pastry sheet. Fold in the sides and with the aid of the parchment paper roll the pastry. Brush with remaining melted butter. Carefully transfer this to the prepared baking tray. Bake for 35-40 minutes until golden.
- Allow to cool for 30 minutes and dust with icing sugar. Slice and serve warm with ice cream, Chantilly cream or custard.